There was no characteristic orange growth except for one spot on the smaller of the two cheeses.
I posted in cheeseforum.org a request for advice and a little feedback, the best of which came from user francois who stated that I did not have b.linens growing, but instead a strong yeast infection. According to him, the smell I thought was coming from b.linen growth was coming from protein breakdown due to the yeast.
I tried scraping off the layer of slime and re-washing with a brine solution.
I went on vacation for a week, and when I returned I found a very smelly, slimy mess of a cheese. The smaller cheese had grown some blue mold and the larger was slimy again. Slicing into the larger cheese revealed a firmer paste and more horrible smell. I braced myself and tasted it. Extremely strong and unpleasant ammonia flavors forced me put my open mouth under the kitchen faucet to try to rinse foul substance out of my mouth. This was a home cheesemaking attempt gone horribly wrong.
I will attempt this again in a couple of months, and try to avoid the pitfalls I encountered this time around.
Anyone need some cheese?